Fiery Prawn, Kidney Bean & Loaded Jalapeño Nachos
with Oven-Baked Tortilla Chips & Sour Cream
- Milk
- Soy
- Gluten
- Wheat
- Crustaceans
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
This feisty beef & bean dish is packed full of goodness. The secret to its amazing flavour? Plentiful toppings like tangy chipotle sauce, cooling sour cream and our pickled jalapeños which go perfectly with the veggie-packed bean mixture.
Ingredients
1
Brown Onion
1
Capsicum
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Pickled Jalapeños
1 packet
Red Kidney Beans
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1
Zucchini
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into wedges. • Thinly slice brown onion. Cut capsicum into small chunks. Drain sweetcorn. Finely chop garlic. Drain and rinse red kidney beans. Grate zucchini.
• Spread tortilla wedges over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add onion, capsicum and corn and cook, stirring often, until softened, 4-5 minutes. • Add red kidney beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste. • SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add garlic, Tex-Mex spice blend, tomato paste and the water and simmer until slightly thickened, 1-2 minutes.
• Sprinkle Cheddar cheese over the bean and prawn mixture. Cover with a lid or foil and cook until the cheese has melted, 1-2 minutes.
• While the cheese is melting, roughly chop coriander.
• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean and prawn mixture, and light sour cream. • Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!
